The Triag, October 2018

TRI-AGNEWS October 2018

Bring in the

Harvest from farm to table

IN THIS ISSUE Message from new Dean and Director of land grant programs Watermelon festival results Goat milk facts Specialty crops Why Ag Nutrition?

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Message from the Dean and Director of Land Grant Programs

my unique role over the last 90 days as the new

Gerard D’Souza

the College of Agriculture and Human Sciences.

It has been an honor and a privilege to assume Dean and Director of Land Grant Programs in Since arriving on "The Hill," it also has been my distinct mission to deliver on the promise that Ag is back and, together, we will be making it better and making it matter at Prairie View A&M University for the state of Texas, the A&M system, and our sister 1890 institutions.

Before my arrival at PVAMU, I dedicated more than three decades at a university in a position I cherished. But, opening myself to new challenges and a new beginning, I welcomed with enthusiasm the opportunity to join the PV family, partnering with my daughter in this adventure, both of us Panthers in our freshman year as student and dean. Adopting a new family that is growing and excelling welcoming the birth of new members and celebrating accolades and accomplishments, not to mention working with a superstar president in Ruth Simmons and other new colleagues on the campus—I look forward to more years of Kudos Jamborees.

I recognize and appreciate the numerous champions and supporters in the history of the college who have brought us to this point. From my perspective, the successes and challenges of the past are neither lost nor forgotten. Rest assured, under my leadership, we will build a future on this foundation that is creative, strategic, resourceful, and empowered. We will support and uplift each other for the benefit of those who depend on us to make communities and the world a better place.

In addition to the tripartite of academics, research, and extension, the university farm will be the fourth leg that connects strategic resources to the community, which is critically important. As I learn more about the needs of the community, this knowledge will be transferred to the nearly 800-acre asset to provide a first-hand view of how modern agriculture improves the quality of life. Beyond the classroom and community workshops, students and local producers will have a place to converge on a living-learning laboratory that represents one of the best resources the university has to offer. I renew my commitment to increase the likelihood that students will graduate on time, and be the catalyst for economic innovation and growth.

Now that I’ve wrapped up my first 90 days on the job, I lean on my experiences as an agricultural economist. I want to leverage the economic well being of this college to transform the College's strengths, weaknesses, opportunities, and challenges into the valued treasure trove of assets from Research, Extension, and Teaching that puts the “A” back in PVAMU. I have met a lot of people, cemented the start of new meaningful relationships, and revel in the abilities of my colleagues, team, and partners who stand ready and willing to exchange knowledge and experiences.

I hope you enjoy this issue of the TRI-AG With Panther Pride. 

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NEWS.

RUTH J. SIMMONS President JAMES M. PALMER Interim Provost

In this Issue

GERARD D’SOUZA Dean and Director of Land-Grant Programs ALFRED L. PARKS Interim Associate Director for Research KWAKU ADDO Associate Dean CAROLYN J. WILLIAMS Executive Associate Director of Extension LARACHELLE SMITH Director of Marketing, Communications & iT

AGRICULTURE, NUTRITION & HUMAN ECOLOGY

Watermelon Festival Sees Gold & Gold Why Ag Nutrition?

Student Profile Is Breakfast Still the Most Important Meal?

Changing Behaviors Toward Food

TRI-AG NEWS

is the official impact news magazine for the College of Agriculture and Human Sciences at Prairie View A&M University.

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TUCKER WILSON Tri-Ag Editor-in-Chief CRYSTAL TALLEY THOMPSON Creative Director EBONY OHEN Junior Graphic Designer Contributing Writers RAFASH BREW BRANDON HAWKINS ALEXA JACKSON KELLEY REDMON LARACHELLE SMITH TUCKER WILSON

Goat Meat Facts Goat Milk Facts

Proofreaders/Editors KIERA MORRIS WASH A. JONES

This work is supported by the USDA National Institute of Food and Agriculture, the Evans-Allen 1890 Research Formula Program and the 1890 Extension Formula Program project under Section 1444 and Section 1445. The contents are solely the responsibility of the College of Agriculture and Human Sciences and do not necessarily represent the official views of the USDA or NIFA.

COOPERATIVE EXTENSION

Fall is for Planting

Photography CRYSTAL TALLEY THOMPSON PARIS J. KINCADE JR.

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Opinions expressed are not necessarily shared by the College of Agriculture and Human Sciences, PVAMU or the Tri-Ag editor.

Send news, story ideas and comments to: 250 E.M. Norris St. | P.O. Box 519, MS 2001 | Prairie View, TX 77446 cahscomm@pvamu.edu

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TRI-AG NEWS is available electronically pvamu.edu/cahs/e-publications

Easy Donation Options MAIL A CHECK Carden-Waller Cooperative Extension Building

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250 E.M. Norris Street | P.O. Box 519; MS 2001 Attn: Fiscal Department Prairie View, TX 77446

VISIT US ONLINE www.pvamu.edu/cahs

AGRICULTURAL RESEARCH

Click on ‘Opportunities’ & go to ‘Ways to Give’

ACCESS US DIRECTLY Using this QR Code 

Seasons Change as do Grocery Store Price Ranges

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CEP Ark-La-Tex Farmers' Co-op Cluster Utilizing Specialty Crops

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Precision Agriculture: Technology Shaping the Future of Agriculture

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 CURRENT LOCATIONS  PROSPECTIVE LOCATIONS

pvamu.edu/cahs 3

AGRICULTURE, NUTRITION & HUMAN ECOLOGY

By Tucker Wilson

After a prolonged and noticeable absence from the Waller County Watermelon Festival, Prairie View A&M University made its inaugural appearance with something so unique, that it stole the show.

"Not only did PV burst onto the scene with an educational program, but they also debuted the "Gold and Gold." Said, Extension Program Specialist, Rafash Brew. "This was the first year this melon seed had been sold to farmers for production," he added.

The Gold and Gold is a show-stopper, the fruit's outer color is yellow with golden stripes, and its inner flesh is shades of orange and gold. Its crisp texture, combined with a high sugar content sets it apart. Described as high yielding, and improved disease-resistant melon with a firm rind that resists cracking or bursting, it was an immediate festival favorite.

When PVAMU participated in the 29th annual Watermelon Festival, Saturday, July 21st, 2018, the crowd could not anticipate the forthcoming treat. As word spread about the Gold and Gold, the Exterior Quality Contest portion of the festival, which ranks melons based on the outside aesthetics, suddenly became an instant highlight. The new melon was a complete game-changer, but its path to the festival was anything but typical.

The Gold and Gold was derived from a pilot program at the university. "They helped me harvest," Brew said, referring to the group of volunteers and lone farmer who spearheaded the effort to enter the University's melons into the festival’s competition. His

Watermelon

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AGRICULTURE, NUTRITION & HUMAN ECOLOGY

team swept the competition. "Now they will have seeds, and they will plant the Gold and Gold," said Brew.

Brew explained that what makes this fruit so special is what it can do for the farming industry. "It was like a novelty melon, but I see it being profitable for the growers, and promising for farmer's sales."

He said he knew he had something special as the Interior Quality Competition got underway. "I cut the melon open, extracted its juice, and placed it into a refractometer which measures the melon's sugar content."

It resulted in a steady stream of traffic at the Prairie View booth, he added.

Since the Interior Quality Competition was the most educational part of the festival, the melon ranked well. Brew's volunteers won, at the University's first, but not its last appearance at Hempstead's annual Watermelon Festival. The Cooperative Extension Program will continue to work with the Hempstead Chamber of Commerce, the festival's organizer, to make the interior quality contest a mainstay of the festival. And, undoubtedly, the Gold and Gold also will become a festival centerpiece. ď Ž

Festival Sees Gold & Gold Waller County Watermelon Festival Watermelon Interior Quality Results

1ST PLACE

2ND PLACE

3RD PLACE

Grey Variety

Elaine Shafer

Jubilee Variety

Annette Bowdre

Long Variety

George Walker

Round Variety

Annette Bowdre

Yellow Meat Variety

Elaine Shafer

Khadyajah Jenkins

All Sweet Variety

Khadyajah Jenkins

Annette Bowdre

Elaine Shafer

Ice Box Variety

Rozenia Toney

Seedless Variety

Annette Bowdre

Elaine Shafer

Khadyajah Jenkins

Miscellaneous

Diane Willis

Inez Simien

Marketing Display (Best 5 Melons)

Ophelia Theodore

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C

By Rafash Brew

olorful foliage, falling leaves, campfires, and crisp air all are symbolic of fall, which means it's time to connect to nature or putter around in the yard. Because of HGTV's curb appeal segments, homeowners compete for new trends, fads and improved methods to win the coveted yard of the month. They insist upon appeal and aesthetics. While

the season, usually, indicates the beginning of plantings, agriculturalists are capitalizing on homeowner's tastes and healthier lifestyles by incorporating practical plants for consumption in gardens.

Fall is for COOPERATIVE EXTENSION

Planting The soil determines an edible landscape's bountifulness and beauty. It is essential to know the predominant soil type for your area for plant selection, water technique usage, and fertilization. Since Texas has many different soil types, I recommended having a soil test. The soil test will help you know the soil's pH for it to have a significant effect on which nutrients are available to your plants. Blackberries and pomegranates grow best with a pH of 5.5-6.5 while blueberries prefer a pH of 5.0-5.5.

Although edible landscaping is a modern trend but not new (dating back to ancient Persia,) the increased popularity is an excellent way of combining form and function to the yard. Having food producing plants planned in residential landscapes creates a thriving eco-friendly environment. For example, homeowners enjoy fresh, affordable foodsaving on the grocery bill, variety of foliage and colors and sustenance for bees, butterflies, and birds.

Use blackberry bushes (thorned or thornless) as an impenetrable hedge, plant blueberry bushes for an early-blooming shrub or pomegranates as an ornamental and strawberry plants function as groundcovers. However, if you wish to add dĂŠcor to a particular area, use a trellis for a crop of edible muscadine grapes. Some people add vegetables to the border for seasonal color effects.

FOR MORE INFORMATION on this topic or any horticulture topic, contact Rafash Brew (936-261-5149 or rebrew@pvamu.edu), Program Specialist, Cooperative Extension Program at Prairie View A&M University.

Rafash Brew is a CEP Extension Program Specialist at Prairie View A&M University

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North Texas - clay, sand, and loam soil mixtures scattered throughout with clay being the most common West Texas - predominantly sand or loam mixtures with sandy being most common East Texas

- soils are ordinarily upland soils, which are sandy loam with less clay

South Texas - many areas are sandy loam or mixed with a significant amount of clay

COOPERATIVE EXTENSION

Creating an edible landscape takes careful planning which separates the concept from traditional landscapes.

The design should be eye-catching and have the highest quality of healthy plants. ď Ž

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AGRICULTURE, NUTRITION & HUMAN ECOLOGY

STUDENT PROFILE

Why

It's one of the most important things a college student will do — choose a major. But choosing a major that's right for you isn't always easy. Often young adults may have an idea of what they want to do, but it may not always correlate with what will make them happy. People choose their college majors based on a variety of factors, including not just what they think they will enjoy doing, but also how much money they want to make. We've caught up with a couple of College of Agriculture and Human Sciences students to ask why they chose this field, and their answers may be surprising.

Fumbi Abisuwa is a Nutrition major. The Junior

is a native of Ibadan, Nigeria; her favorite food is a native

TRI-AG

Why did you choose nutrition as a major?

Fumbi

I had two reasons for choosing to study nutrition:

first, I decided to do nutrition because I wanted to explore a course that made me relevant to my world (with obesity and malnutrition so rampant,) and, therefore, part of the solution. Secondly, I always admired my fiancĂŠ who has a vast knowledge of food, nutrition, and awe. He was my motivation and role model in towing this line, and I have not regretted it once.

dish, Egusi Soup which consists of spinach, palm oil, melon seed, salt, pepper, and goat meat.

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How has your health lifestyle changed since

studying nutrition?

Fumbi

A whole lot has changed. To mention a few,

first, I know what is in the food I eat. I can also control the amount of these nutrients I eat, thereby achieving desirable weight and optimal health. I can also identify symptoms of deficiencies when I have them and adjust my diet as needed.

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What are you planning to gain from studying

nutrition?

Fumbi

The ultimate goal is to gain extensive knowledge

of food and how it relates to the body and use this knowledge to help millions around the world dying of nutrient-related non-communicable diseases.

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If you had this knowledge about nutrition during

your high school days, would your health and lifestyle be different?

Fumbi

A very big yes. I lived to eat then, with better

knowledge, I'd eat to live.

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TRI-AG

What changes would you have made?

Fumbi

I would have substituted all those unhealthy foods

with more vegetables and whole grain foods, reduced simple sugar intake and eaten fruits instead. I would have also tried to control my portion intake more effectively, and advised my family members differently.

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Do you think "freshman 15" would exist if younger

people knew the value of living a healthy lifestyle before going off to college?

Fumbi

No, it wouldn't. There's something about nutrition

that subconsciously brings an individual's food choices under better control. Also, the supposed "freshman 15" would make better food choices when they got into college.

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Should high school curriculum include a

mandatory health/nutrition class?

Fumbi

YES. If the school's curriculum included mandatory

health and nutrition classes early on, students would embrace healthy eating at an early age. They would then go into the world better prepared to face the big challenge facing the young folk — obesity.

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What do you consider a healthy, affordable diet

for college students?

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What are some tips for staying healthy?

vegetables, whole foods, and fruits. They also could avoid

Fumbi

Drink lots and lots of water; avoid fried foods, high

"energy dense, low nutrient foods" such as fries, soda,

sugar pastries and limit cheese intake. Also, avoid sugary

sugary pastries, and limit cheese. Merely making healthier

drinks and caffeine; Be physically active; whenever possible,

choices in the cafeteria could make a world of difference.

take the stairs! ď Ž

Fumbi

Food and snacks should incorporate more

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AGRICULTURE, NUTRITION & HUMAN ECOLOGY

Ag Nutrition?

By Sharon L. McWhinney Ph.D., RD, LD

Meat from kid goats may be cooked as kabobs, roasted, grilled or barbequed.

Overcooking may cause the meat to dry out.

Meat from male goats has less fat and a lighter color, while the meat from female goats is more tender.

Goat meat has a mild flavor.

However, meats from older male goats may have a strong flavor.

Goat Meat Facts

COOPERATIVE EXTENSION

DID YOU KNOW?

Goat meat can be used as a substitute for beef in any recipe. Try ground goat meat in spaghetti sauce. It makes a flavorful dish.

Stewing or braising is the preferred method of cooking meats from older goats. These cooking methods improve tenderness and produce a flavorful stew.

The meat from older goats is darker and less tender, but juicier and more flavorful than meat from kid goats.

Goat Meat Spaghetti Sauce

Start with:

In saucepan combine:

1 pound ground goat meat 1 teaspoon salt 1/2 teaspoon black pepper Combine in large saucepan.

Cook until the meat is brown, stirring constantly.

Remove from pan, drain and set aside.

1 onion, chopped 1 tablespoon chopped green onion 3 cloves finely chopped garlic 1 green pepper diced 1 red pepper diced 1 teaspoon dried thyme 1 teaspoon dried oregano 2 tablespoon vegetable oil Cook stirring constantly for 5 minutes.

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Seasons change, as do grocery store price ranges

Unlike beef, goat meat is not graded for yield or quality. The retail

By Z’Aundria Warren

D

cuts sold in stores are similar to lamb.

epending on the season, you may need to brace yourself before your next trip to the grocery store. Shopper Freda Love admits, she wasn’t ready for the sticker shock she experienced on grocery store shelves. “Is it just me or are food prices becoming more expensive?” she balked. The mother of five

cautiously purchased groceries for her family after seeing the high prices. Love is not alone in her distress at the grocery store, and the

Goat farmers in Texas are

fluctuation of food prices is not a figment of her imagination.

increasing production of

PVAMU College of Agriculture and Human Sciences (CAHS)

Spanish and Angora goats.

researcher, Victoria Parker, said, “Price variations are the change in

These breeds of goats eat large

price for a certain food item that fluctuates in price from season to

amounts of twigs, shrubs, and

season.” She added, these variations can be the result of uneven

bush. The result is improved

demand of produce, out of season production, overseas shipping, unfavorable growing conditions, and other factors.

pasture for cattle.

This trend is supported by numbers from the United States Department of Agriculture (USDA) website, Economic Research Service, which indicates retail food prices partially reflect farmlevel commodity prices, as well as, packaging, processing, transportation, and other marketing costs, along with other competitive factors. All of this has a greater role in determining prices on supermarket shelves and restaurant menus. These factors confirm that the cost of food is higher today than one year ago, but more importantly, the costs vary season to season.

All goats slaughtered

Parker says the trend is being examined. She and

for sale in the United

other researchers are looking at agriculture commodities

States must be

throughout the year in hopes that trend may offer some relief.

inspected by USDA.

if price fluctuations for certain products like strawberries, oranges, and peaches are identified, research may be key to finding the formula that could help shoppers like Love and eliminate some of that sticker shock at the grocery store. 

Add: Goat meat 1 can 28 ounce tomato sauce 2 tablespoons soy sauce 6 ounces tomato paste 1 10 ounce can diced tomato & green chilies (optional) Cook (simmer) over low heat for about 45 minutes.

References fsis.usda.gov/wps/portal/fsis/topics/food-safetyeducation/get-answers/food-safety-fact-sheets/meatpreparation/goat-fromfarm-to-table/ct_index

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AGRICULTURAL RESEARCH

While it may be impossible to predict every price fluctuation,

Q&A

By Sharon L. McWhinney Ph.D., RD, LD

GOAT M ILK FACTS Q: Is goat milk as nutritious as soy, rice, almond, or coconut milk?

A: Goat milk is the best alternative to regular milk. It is naturally more nutritious than soy, rice, almond, or coconut milk. Goat milk has higher levels of protein, calcium, and phosphorus compared to ‘other’ milk beverages or alternatives. Goat milk provides all the nutrients needed to build strong bones.

Q: Is goat milk as nutritious as cow milk?

COOPERATIVE EXTENSION

A: Yes. Goat milk is an excellent substitute for milk from cows. Milk from goats and cows have almost identical amounts of the nutrients required for good health.

Q: Is it safe to drink farm fresh goat (raw) milk?

A: Raw milk is milk that has not been pasteurized (treated) to kill

harmful bacteria such as Salmonella, E. Coli, and Listeria. These harmful bacteria can cause foodborne illness in anyone who drinks or eats foods made with raw milk. People who are sick, the elderly, children, or pregnant women are especially at risk of becoming ill if they drink raw milk or eat foods made with raw milk.

Q: People are talking a lot about probiotics these days.

What are probiotics? Are probiotics present in goat milk?

A: Probiotics are the trillions of helpful live bacteria that live in our gut.

These bacteria help to break down foods that are hard to digest.

Probiotics also help to prevent constipation, diarrhea, ease lactose intolerance, and keep our gut healthy. Yogurt and kefir are the best sources of probiotics. Goat milk is used to make Yogurt and kefir. So, probiotics are not found in fresh milk but are present in fermented goat milk products.

Q: What is pasteurized milk?

A: Pasteurized milk is any animal's raw milk that’s heated to a

specific temperature for a set period. Milk is heated to a very high temperature (higher than boiling and then rapidly cooled,) This process kills bacteria that may be present in the milk. Pasteurizing milk does not make it less nutritious.

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milk?

A: Aside from drinking raw milk in a beverage or

with cereal, raw, unpasteurized milk is used to make fresh cheeses. Queso Fresco and Queso Blanco are mild, creamy, semi-soft, unaged cheeses made from raw milk. Feta cheese may be made with pasteurized or unpasteurized milk so be sure to check the label. Homemade yogurt, puddings, and ice cream also are foods made from raw milk.

By Tucker Wilson If you are like most people, while growing up, you were probably told that breakfast is the most important meal of the day. This long-standing advice has withstood common food and nutritional misconceptions, diet myths, and lifestyle changes. And while countless studies and experts alike agree on the advantages, the benefits of breakfast remain a source of considerable debate. If you are among the many skeptics who question whether that first meal of the day is still beneficial, especially in our fast-paced lifestyle, you're in for a treat.

Q: I am worried about cholesterol. Does goat milk have cholesterol?

When it comes to the importance of breakfast, Prairie View A&M Nutrition professor Jaki Sanders dispels all doubt.

"Breakfast is kind of like your jumpstart to make sure your body is getting a proper kick-off." Sanders added, "breakfast provides balance for the day, and allows you to avoid overeating at lunch and dinner." Regardless of one's busy schedule, Sanders insisted, you can easily add breakfast to your daily routine. Here's how:

A: Yes. Cholesterol is naturally in all animal products including milk. Goat milk has less cholesterol than cow milk. It is important to know that the cholesterol levels in food have a very limited influence on the cholesterol levels in a healthy person. However, if you are worried about your cholesterol levels, low fat milk is a better option than whole milk.

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What if I'm not a morning person, and my time is limited?

Sanders Several quick options don't require a lot of prep time.

Combining some carb and protein, grab some fruit, something that will stabilize sugar, but provide fuel. Combining a good carbohydrate source with a protein is always beneficial in stabilizing your blood sugars, and provide the fuel that your body can use.

Q: Why is there no cream in goat milk compared to cow milk?

A: There is cream in goat milk. However, the fat

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globules in goat milk are much smaller than those in cow milk. The small fat sizes cause the cream in goat milk to remain suspended throughout the milk instead of rising to the top.

Cow milk also contains a substance (agglutinin) that allows the fat to form clusters and rise to the top. This substance is not present in goat milk.

How far in advance can I fix meals?

Sanders Meal preps work well because everything is ready to go. Some foods are sustainable for up to a week.

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I am not a breakfast person, what can I substitute in its

place?

Sanders If you don't eat breakfast, pick up snacks to eat throughout the day: fruit, veggies, nuts, even Trail Mix. The key is to make sure it's beneficial to your health.

Q: I am lactose intolerant. What causes

"Here's additional food for thought," Sanders said, "Breakfast is that all-important meal. It builds the foundation for the rest of your day. Take small steps daily to start adding breakfast to your routine gradually, and you will begin to notice healthful changes in your lifestyle." ď Ž

lactose intolerance and can I drink goat milk?

A: The gassy or bloated feeling you get after

drinking milk may be due to lactose intolerance.

Lactose intolerance happens when individuals cannot properly digest the milk sugar known as lactose. Unfortunately any milk containing lactose may cause a gassy bloating feeling.

However, individuals with lactose intolerance can enjoy yogurt or kefir without feeling gassy or bloated. Both of these products are made from goat milk and are available in select stores. ď Ž

References Reid G, Jass J, Sebulsky MT, McCormick JK. Potential uses of probiotics in clinical practice. Clin. Microbiol Rev. Oct 2003; 16(4): 658-672.

Guarner F, Khan AG, Garisch J, et al. Global Guidelines. Probiotics and Prebiotics. World Gastroenterology Organisation Oct 2011.

Marteau, P., & Boutron-Ruault, M. C. (2002). Nutritional advantages of probiotics and prebiotics. British Journal of Nutrition, 87(S2), S153-S157. www.fda.gov/Food/ucm293042.htm www.fil-idf.org/faq/do-goats-milk-and-cheese-contain-cholesterol/

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AGRICULTURE, NUTRITION & HUMAN ECOLOGY

Is breakfast still the most important meal?

Q: What are some foods made with raw

By Brandon C Hawkins

I

n Bowie County, the Prairie View A&M University (PVAMU) Cooperative Extension Program (CEP) is introducing exotic specialty crops in the Ark-LaTex Region for the limited resource or small-scale producers. Two years ago, local farmers from previous years such as Arthur Berkins, and the late David Hamilton, began growing Sakata Asian melons in Bowie County making them the first to sell the exotic melons at the Texarkana Farmer's Market.

Fast forward to the current year, Bowie County's CEP agent, Brandon C. Hawkins, envisioned growing African watermelons (in the watermelon belt of Northeast Texas.)

The first African watermelon demonstration and results trial plot took place on The Berkins Farm in the Wamba Community of Texarkana.

Because of the soil's fertility, researchers and CEP staff decided to expand The Belkins Farm demo trial plot. The expansion gave way to heirloom and specialized pumpkins as an additive specialty crop.

"Although pumpkins are mostly grown in the Midwest and some parts of East Texas, like Pittsburg, TX, I thought testing these crops would make sense for the limited resource producers to grow something no one else in the area is growing. As we look to identify producers in the local area and give technical support, we increase their profits with premium products for a better return. Besides, October and November are ideal months for pumpkins as farmers capture Halloween and Thanksgiving sales. But they tend to create a new market with ethnic and cultural consumers who eat the pumpkin leaves, mainly natives of Korea or China," said Hawkins.

CEP Ark-La-Tex Farmers' Co-op Cluster

AGRICULTURAL RESEARCH

Utilizing Specialty Crops 14

FOR MORE INFORMATION on this topic or any Bowie County questions, contact Brandon C. Hawkins (903)628-6702 or brandonhawkins@ pvamu.edu, CEP Agriculture and Natural Resources Agent, Bowie County.

Brandon C. Hawkins is a PVAMU, CEP Agriculture and Natural Resources Agent, in Bowie County, TX.

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AGRICULTURAL RESEARCH

Williams "Smokey" and Faith Ellis, owners of Long Walk Farm in New Boston, TX, are also of part the CEP Ark-La-Tex Farmers' Co-op Cluster. They collaborated with Cash Savers and Save-A-Lot in Nash and Texarkana, TX, grocery stores to receive food contracts to sell specialty cucumbers and zucchinis. Long Walk Farm participated in the EP Farmer Market/Central Fruit & Vegetable Drop-Box Central Station Farmers' Co-op. Their produce is sold in the Dallas-Fort Worth Metropolitan area.

Mr. Don Barfield, owner of Get Around To Farm in De Kalb, sold his produce at Gateway Jefferson Farmer's Market in downtown Texarkana, Arkansas.

Nelson Daniels, Ph.D., and Rafash Brew, both of PVAMU Agriculture & Natural Resource (AgNR), coordinated an event with local producers identified for the specialty crop research to meet and pick up their seeds. The local producers were Vicki Rhea; Dalby Springs (De Kalb, TX), Williams "Smokey" Ellis; Long Walk Farm, New Boston, TX, Lisa Egnor; The Egnor Open House Farm, Linden, TX, Donald Barfield; Get Around To Farm, De Kalb, TX, Mary Miller; Vinegar Hill Nursery, New Boston, TX, and Theresa Mitzler; Atlanta, TX. The seed distribution in June was critical for the participants to begin the growing season, and achieve high yield and high quality. During the event, participants received Egyptian spinach seeds from Ghana. Peter Ampim, Ph.D., of the Cooperative Agricultural Research Center (CARC,) will introduce new specialty seeds to the CEP Ark-La-Tex Farmers' Co-op Cluster later in the year.

Representatives from CEP's headquarters, CARC and agents closely will monitor the growth and adaptability of the spinach in the Ark-La-Tex Region. Based upon the cultivation and harvest, consumers in the area will have Egyptian spinach at the local farmer markets, truck fruit stands, nurseries, and local grocery stores. The inception of specialty crops has many excited, like Egnor who is growing Sorrel for Hibiscus Tea at his operation in order to establish a strong food network with the limited-resources-producers and the consumers of Northeast Texas (Ark-La-Tex,) it takes a vision and boldness to address farming and food production decisions for affordability, availability, and support limited-resources farmers. ď Ž

AGRICULTURE, NUTRITION & HUMAN ECOLOGY

Changing Behavior

A

By Alexa Jackson

seasoned (USDA) program is literally changing a family's behavior when it comes to food.

Although the Expanded Food and Nutrition Education Program (EFNEP) has changed lives since its inception back in 1969, it's now providing hands-on nutritional education that enables families to adopt and improve their diets and food-related behaviors. EFNEP has impacted obesity, economic, and food insecurity hardships that hinder the well-being and health of America. Nutrition Education Associate, Vida Harrison said, "The program focuses on working with very limited-resource families with children in the household to address serious health disparities such as hunger, malnutrition, poverty, poor health and obesity."

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Harrison and other EFNEP Associates provide face-to-face nutrition education to families and youth enrolling in classes in a variety of settings in rural and urban communities. Program participants attend a minimum of eight nutrition education classes. The program includes various activities, including games, food demonstrations, and physical fitness activities which are used to enhance learning. All program participants are asked to complete a pre/post-Adult Food and Nutrition-Physical Activity Behavior Questionnaire and a 24-Hour Food Recall. EFNEP’s core program areas include diet quality, and physical activity, food resource management, food safety, and food security.

Toward Food

Data from the annual program evaluation indicated EFNEP enrolled 555 adult participants, with a total of 1645 other family members. Ninetyone percent of adult participants graduated and 100% of all graduates completed the 24-Hour Food Recall. Additionally, data from pre/posttest indicated that 97% of adult program participants showed positive change in consumption in any food group; 73% began to plan family meals; 91% (465 of 511) showed improvements in one or more food resource management practices (i.e., plan meals, compare prices, use grocery list or did not run out of food,), 86% (442 of 511) showed improvements in two or more nutrition practices (i.e., plans meals, makes healthy food choices, prepares food without adding salt, reads nutrition labels or has children eat breakfast), 76% (389 of 510) participants showed improvements in one or more food safety practices (i.e., thawing and storing foods correctly), and 48% (247 of 510) participants showed improvement in both food safety practices (i.e., thawing and storing foods correctly.)

FOR MORE INFORMATION on this topic, contact Vida Harrison (713) 440-4900 or VBHarrison@ag.tamu. edu, PVAMU Nutrition Education Associate Harris County (EFNEP)

There were 2594 youth enrolled in EFNEP with 62% in grades 3 through 5. Youth impact data indicated 92% (1423 of 1543) children and youth improve their abilities to choose foods or gained knowledge according to Federal Dietary Guidelines and Recommendations. Harrison stated, “once youth are exposed to healthier food choices, they share their knowledge with parents and can strongly influence the adoption of healthy eating habits. 

Vida Harrison PVAMU Nutrition Education Associate Harris County (EFNEP)

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AGRICULTURE, NUTRITION & HUMAN ECOLOGY

Vida Harrison, added, "Many people use excuses such as healthy foods are too expensive or "healthy food has no taste." The program is designed to create a positive attitude towards healthy eating and improve the total diet and nutritional well-being.

T

By Kelley Redmon echnology has changed society in ways that once seemed inconceivable, with self-driving cars, people planning trips to Mars, and having conversations with robots while sitting at their dinner tables. So, it should come as no surprise that the farmland is now a new haven for "techies." Through precision agriculture technology, it is possible to explore optimal amounts of inputs when and where they are needed to produce high crop yields efficiently.

expertise is in hydrology, water resources, and remote sensing, can help guide some of the brightest minds. Under his supervision and Dr. Lijun Qian, PVAMU Department of Electrical and Computer Engineering Professor, the electrical engineering student, Remilekun Sobayo's master degree thesis developed a new computing technology.

The computing technology estimates an effective water requirement to the soil for ideal crop growing over the course of a growing season, using thermal infrared images, convolutional neural networks most commonly used to analyze visual imagery, and drones. The study offers farmers a near-real-time data assessment that is less expensive but has an expansive range of tools.

The Cooperative Agricultural Research Center (CARC) at Prairie View A&M University (PVAMU) is a ripe breeding ground for this new type of agriculture. Precision agriculture technology is innovative, unprecedented, and it's yielding better results on the farm. In many instances, the practice uses less, to grow more. For the industry that was slowed by a lack of market power, this type of innovation couldn't have come at a better time.

The use of new technology and innovative approaches are a "win-win" for all involved. The farmer's crop production is both improved and increased, and the consumer benefits from lower prices. Innovation on the farm is born out of another beneficial relationship, that of student and professional. A Professional engineer, and CARC Research Scientist, Dr. Ram Ray, whose

AGRICULTURAL RESEARCH

Precision Agriculture Technology Shaping the Future of Farming 18

provided a diagnosis and accurately developed a management plan conducive to preserving precious natural resources.

Ray and Sobayo monitored soil moisture conditions in three different plots (pasture, orchard, and container gardens planted with strawberry) of the university farm and discovered the soil moisture changes using new algorithms and moisture sensors.

Evident changes were found in the three different areas due to growing vegetation and characteristics of the soil. Adopting this model into farming will help discover even more ways to conserve water, efficiently use nutrients, and help identify diseased plants.

Through precision agriculture technology, the perception of the agrarian lifestyle as out of date and limited now looks futuristic and hopeful, especially as feeding the world's nine to 10 billion people by 2050 is now in the hands of farmers. The agricultural industry, more explicitly farming, will see heightened profits through improving crop production and increasing yields, which will allow consumers the benefit of lower prices.

Funded by the U.S. Office of the Assistant Secretary of Defense for Research and Engineering (OASD(R&E)) and the U.S. Army Research Office, the research changes the landscape for small and medium farmers in precision agriculture. Benefits from the field images

MORE INFORMATION about this work can be found in the recently published article “Integration of convolutional neural network and thermal images into soil moisture estimation” in 2018 at the International Conference on Data Intelligence and Security (ICDIS). Visit ieeexplore.ieee. org/document/8367765 or contact Ram Ray, Ph.D. in the Cooperative Agricultural Research Center.

This work was supported by the USDA National Institute of Food and Agriculture Evans-Allen 1890 Research Formula

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Program project under Section 1445.

AGRICULTURAL RESEARCH

If technology can help in the dating world, there's probably no limit to what it can do on the farmland, now with precision agriculture, we shall see. 

“Eating is a necessity, but healthy eating

PO Box 519, MS 2001 | Prairie View, TX 77446

”

PVAMU’S REGISTERED DIETITIANS

CONTACT US pvamu.edu or @pvamucahs

is an art!

Beverly Copeland, Ph.D. RD. LD. (pictured left)

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Sharon L. McWhinney, Ph.D. RD. LD. (pictured right)